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Brown Mushroom Puree

Brown Mushroom Puree

Do you have 5 minutes? This is the amount of time you need to prepare a simple and nutritious mushroom puree. Just puree the mushrooms together with cream cheese and spike things up a little with lemon juice, garlic powder, and salt. That’s all there is to it.

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Ingredients Needed for Brown Mushroom Puree

6-7 ounces brown mushrooms
7 ounces cream cheese
2-3 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon salt
fresh thyme (for garnishing)

How to Make Brown Mushroom Puree

  1. Add the mushrooms to the blender and mash them.
  2. Add the cream cheese, lemon juice, garlic powder, and salt. Keep mixing until even.
  3. Serve garnished with fresh thyme.
Smoked Sausages with Red Cabbage, Mushrooms, and Broccoli

Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

Let’s put this scrumptious and hearty dish on your plate, in no time. You need to score the sausages first so that when you slide them into the oven with the sauteed veggies, they start to drip some of their juices over the vegetable bed. As for the bed, make it from cubed mushrooms, broccoli florets, and shredded red cabbage. Ho, ho!

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Ingredients Needed for Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

1 tablespoon vegetable oil
3-4 ounces mushrooms, cubed
1 teaspoon paprika
1 teaspoon garlic powder
½ red cabbage, shredded
1 broccoli, broken into florets
6-7 ounces smoked sausages (2 pieces), scored

How to Make Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

  1. Heat the oil in a pan over medium heat and add the mushrooms.
  2. Cook and stir until tender. Also, season them with paprika and garlic powder.
  3. Add the cabbage and stir it in. Do the same with the broccoli and remove from heat.
  4. Transfer the cooked veggies to an oven-proof pan and place the sausages on top.
  5. Bake for 10 minutes at 190ºC/380ºF.
Shrimp Noodles with Shiitake Mushrooms

Shrimp Noodles With Shiitake Mushrooms

Indeed, you’ll only need 15 minutes for this noodle shrimp and shiitake dish to wait for you on a plate, all warm and full of flavors. It’s a simple stir-fry where you flavor the main ingredients with soy sauce, lemongrass, ginger, and lemon juice mainly.

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Ingredients Needed for Shrimp Noodles With Shiitake Mushrooms

5 ounces shiitake mushrooms, chopped
1 tablespoon vegetable oil
1 lemongrass, cut into larger pieces
1 teaspoon ginger, grated
2 garlic cloves, crushed
1 chili pepper, sliced
1 teaspoon rice vinegar
5 ounces shrimp
1 carrot, cut into thin strips
14 ounces cooked noodles
1 teaspoon soy sauce
1 spring onion, chopped
1 teaspoon lemon juice

How to Make Shrimp Noodles With Shiitake Mushrooms

  1. Heat the oil in a pot over low-medium heat and add the lemongrass. Cook and stir until tender, then remove from the pot.
  2. Stir in the ginger and garlic, then add the mushrooms.
  3. Cook and stir for 2-3 minutes. Add the chili and rice vinegar in the process.
  4. Add the shrimp and carrot and turn the heat to medium. Cook and stir for up to 2 minutes.
  5. Add the noodles. Cook and stir for 2 more minutes, while stirring in the soy sauce, spring onion, and lemon juice.
Braised Beef Shanks with Mushroom Gravy

Braised Beef Shanks With Mushroom Gravy

Braising meat can be a somehow tedious job for some of us, but the tender end-result is worth the wait. We urge you to sear, then cook a few beef shanks in white wine, then toss them in a pan with mushrooms and heavy cream. Then you’ll understand.

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Ingredients Needed for Braised Beef Shanks With Mushroom Gravy

2 beef shanks
salt
½ cup white wine
1 rosemary sprig
1 tablespoon vegetable oil
3 teaspoon butter
1 onion, minced
2 garlic cloves, crushed
1 teaspoon fennel seeds
1 teaspoon mustard seeds
7 ounces mushrooms, sliced

How to Make Braised Beef Shanks With Mushroom Gravy

  1. Heat 2 teaspoons of vegetable oil in a grill pan over high heat and add the beef shanks.
  2. Salt them and fry them for 6-8 minutes on both sides.
  3. Transfer them to a baking dish, pour the wine over them and add the rosemary.
  4. Cover with aluminum foil and bake for 1 hour 30 minutes at 360ºF/180ºC.
  5. Heat the vegetable oil and 1 teaspoon of butter in a pot over low-medium heat. Add the onion.
  6. Cook and stir until tender.
  7. Stir in the garlic, fennel seeds, and mustard seeds.
  8. Stir in the mushrooms and season with salt.
  9. Gradually add the remaining butter and the flour and stir them in.
  10. Do the same with the heavy cream.
  11. Cook and stir for 6-8 minutes more, then add the braised beef, after you chopped it. Stir in and remove from heat.
Mushroom and Shallot Quiche

Mushroom and Shallot Quiche

We’ve felt the need for a hearty quiche, the celebrated savory French tart. Our version is rife with buttery mushrooms and shallots, topped with parmesan, mozzarella, and tomatoes. You just have to try it!

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Ingredients Needed for Mushroom and Shallot Quiche

1 teaspoon olive oil
2 shallots, sliced
1 cup canned mushrooms
1 tablespoon butter
3 eggs
⅓ cup heavy cream
3 garlic cloves, crushed
salt
pepper
1 tablespoon parsley, chopped
½ cup baby spinach
3 tablespoons low moisture mozzarella, grated
thyme sprigs
8 ounces puff pastry (1 sheet)
2 tablespoons parmesan, crumbled
4 slices of mozzarella
1 tomato, chopped
1 teaspoon dried basil

How to Make Mushroom and Shallot Quiche

  1. Heat the olive oil in a pan over low heat and add the shallots. Cook and stir until tender.
  2. Add the mushrooms and butter. Cook and stir until the butter melts. Set aside.
  3. Add the eggs, heavy cream, and garlic cloves to a bowl. Season with salt and pepper and whisk.
  4. Whisk in the parsley, baby spinach, and grated mozzarella. Season with thyme leaves.
  5. Add the mushroom mixture. Mix until even.
  6. Line a roomy baking dish with the puff pastry sheet. Trim the overflowing edges.
  7. Fill with the mushroom-shallot-egg mixture and garnish with thyme sprigs.
  8. Bake for 30 minutes at 340⁰F/170⁰C.
  9. Top with the slices of mozzarella and the chopped tomato. Season with dried basil.
  10. Bake for 5 minutes more at 340⁰F/170⁰C.
Garlic Mushroom Stir-Fry

Garlic Mushroom Stir-Fry

Simple, delicious, nutritious. This is how you can better describe this mushroom stir-fry. Mushrooms tend to be protein-rich and low-carb, but this is not to say that this dish is a vegetarian one. In order to achieve this, you should use a rennet-free parmesan (or change the cheese altogether).

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Ingredients Needed for Garlic Mushroom Stir-Fry

4 teaspoons olive oil
1 pound mushrooms, chopped
4 garlic cloves, finely chopped
paprika
chili flakes
parsley, chopped (for garnishing)
parmesan, grated (for serving)

How to Make Garlic Mushroom Stir-Fry

  1. Heat 2 teaspoons of olive oil in a pan over low heat, add the mushrooms and stir in.
  2. Add the garlic, stir it in, drizzle with the remaining olive oil and cook for 10 minutes.
  3. Season with paprika and chili flakes. Remove from heat.
  4. Serve with grated parmesan and garnished with parsley.
Mushroom and Garlic Mayo Spread

Mushroom and Garlic Mayo Spread

A protein-rich parsley-flavored mushroom spread for the vegetarian in you. With garlic mayo and sour cream. Although this is gluten-free the best way to serve it would be to spread it on slices of bread. On the other hand, nobody said this wouldn’t go well with chips, as a dip.

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Ingredients Needed for Mushroom and Garlic Mayo Spread

7 ounces mushrooms
water
⅓ cup vinegar
½ cup mayonnaise
salt
pepper
½ cup sour cream
2 tablespoons parsley, chopped
2 garlic cloves, smashed

How to Make Mushroom and Garlic Mayo Spread

  1. Add the mushrooms to a pot over low-medium heat. Cover them with water, add the vinegar, bring to a boil and cook for 4 minutes.
  2. Strain the mushrooms and discard the soup.
  3. Add the mayo and sour cream to a bowl, season with salt and pepper and mix until even.
  4. Add the cooked mushrooms, parsley, and garlic to a measuring cup. Blend them together.
  5. Mix the mushroom mixture and the garlic mayo in a bowl until even.
phyllo pastry recipes

Mushroom, Egg, and Leek Phyllo Pie

It’s been some time since we’ve last prepared a hearty phyllo pastry savory pie, so let’s fix that. We used a lot of mushrooms paired with leeks for this one. We put in boiled eggs and some cheese and wrapped everything with phyllo sheets. So, creamy and crunchy, everyone! Don’t overeat, though!

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Ingredients Needed for Mushroom, Egg, and Leek Phyllo Pie

1 pound mushrooms, chopped
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons garlic, crushed
2 red onions, chopped
7 ounces leek, chopped
5 ounces Cheddar cheese, grated
⅓ cup melted butter
7 ounces phyllo sheets (some 5 sheets)
4 eggs, boiled

How to Make Mushroom, Egg, and Leek Phyllo Pie

  1. Crush the mushrooms in a blender.
  2. Melt 1 tablespoon of butter in a pan over low heat, then add 1 tablespoon of olive oil.
  3. Add the garlic and onion. Cook and stir until tender.
  4. Add the leek. Cook and stir for 15 minutes, then temporarily transfer to a bowl.
  5. Using the same pan, add the remaining butter and olive oil over low-medium heat.
  6. Stir in the mushrooms, then cook and stir for 10 minutes.
  7. Stir in the cooked leek and set aside.
  8. Lay 1 phyllo sheet on the baking tray and coat it with melted butter. Lay the next one on top and do the same. Do this with 4 sheets.
  9. Add 1/2 of the mushroom and leek mixture on the phyllo sheet stack and shape it into a rectangular layer 3-inch wide.
  10. Add the eggs on top and cover them with the remaining mixture. Roll.
  11. Coat the phyllo pastry roll with melted butter. Crumble the remaining phyllo sheet and use it to garnish the roll. Sprinkle with the remaining melted butter.
  12. Bake for 15 minutes at 340⁰F/170⁰C.
Sauteed Oyster Mushrooms in White Wine

Sauteed Oyster Mushrooms in White Wine

Welcome to a round of meaty protein-rich oyster mushrooms. We pan-cook them in white wine and enhance them with heavy cream. We spike the mix with a mixture of paprika, white and green pepper. Feel free to improve your spice mixture any way you like.

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Ingredients Needed for Sauteed Oyster Mushrooms in White Wine

1 tablespoon olive oil
1 tablespoon compound butter
1 pound oyster mushrooms, thickly sliced
3 spring onions, chopped
2 garlic cloves, crushed
⅔ cup heavy cream
⅓ cup white wine
2 teaspoons of mixed spices
salt
2 teaspoons of fresh parsley, chopped

How to Make Sauteed Oyster Mushrooms in White Wine

  1. Add the olive oil and compound butter to a skillet over low heat. Cook and stir until the butter melts.
  2. Add the mushrooms and stir them in.
  3. Add the spring onion and garlic. Cook and stir for 2-3 minutes.
  4. Add the heavy cream and stir it in. Add the white wine and do the same.
  5. Add the mixed spices, season with salt and stir in. Cook for 15 minutes.
  6. Stir the parsley in and remove from heat.
know-your-mushrooms

QUIZ: Know Your Mushrooms

We like mushrooms and there is a chance you like mushrooms, too, but how much do you know about these little natural wonders? Simply put, can you recognize these guys? Let’s see some of them: We’re using these goodies (except Amanita muscaria, duh!) in our recipes. Check out 10 of the most common mushrooms types

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Baked Oyster Mushrooms

Baked Oyster Mushrooms

Ah, the striking, pleasantly chewy and delicious oyster mushrooms! We here, always crave for a bit of Pleurotus. This time we bake them in olive oil with breadcrumbs and grated parmesan on top of them. Give them a try!

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Ingredients Needed for Baked Oyster Mushrooms

10 ounces of oyster mushrooms
salt
pepper
2 tablespoons of breadcrumbs
2 tablespoons of parmesan, grated
2 tablespoons of olive oil

How to Make Baked Oyster Mushrooms

  1. Line a baking dish with parchment paper and add the oyster mushrooms.
  2. Season with salt and pepper. Sprinkle with breadcrumbs and top with grated parmesan.
  3. Drizzle with olive oil, then bake for 30 minutes at 360⁰F/180⁰C.
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